Mushroom Stuffed Chicken Meatballs

Chicken meatballs are simple and dietary dish familiar to everyone since childhood. Today I suggest preparing a new version of this recipe, which will be excellent even for the holiday table. Supplement the meatballs from chicken fillet with fragrant mushroom stuffing so that they become even tastier and more delicious. And then we stew them in tomato sauce a little so that the dish turns out juicy and literally melts in the mouth. For the recipe it is possible to use not only champignons, but also oyster mushrooms, as well as fresh or frozen forest mushrooms.

60 min

6 servings

Steps

1.Wash fresh champignons, if necessary peel the heads of mushrooms with a knife. Cut mushrooms into small cubes.

2.Put mushrooms in a pan with pre-heated vegetable oil. Periodically stirring fry champignons on medium heat until golden brown. At the end of the preparation add salt and black ground pepper to the mushrooms to taste.

3.Wash the chicken fillet and dry from excess moisture with paper towels. Clean the meat from fat and skins. Cut the fillet into medium-sized pieces and shift them into a blender bowl.

4.Peel onion and garlic cloves, cut into several parts and add to the meat. Blend chicken fillet with vegetables to homogeneous mince.

5.Prepare rice to semi-readiness in salted water, cool down a little and add to the chicken mince.

6.Add one chicken egg to the received mixture, salt and seasonings to taste.

7.Mix the ingredients. As a result, you get thick and homogeneous chicken mince with rice.

8.After wetting our hands in cold water, we form a thin flat cake from a small amount of mince. In the center of the preparation place a tablespoon of fried champignons. Close a preparation, forming a round meatball with a mushroom stuffing inside. In this way we will form all meatballs.

9.Put the meatballs in a deep pan with pre-heated vegetable oil. Fry the products to golden crust from both sides.